This dish was from Eating Well and it is amazing!!
- ½ c breadcrumbs, toasted
- 1 tbsp chopped fresh parsley
- ½ tsp grated lemon zest
- 4 c cauliflower florets (1 small head)
- 1 c raw cashews
- 8 oz fettuccine
- 4 c lightly packed thinly sliced kale
- 3 tbsp lemon juice
- 2 tbsp white miso
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
Bring a pot water to a boil.
Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.
Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.
Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.
Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.
This is so yummy and quick!
- 2 tsp oyster sauce, plus more to taste
- 1 tsp fish sauce or Coconut Aminos
- 4 tsp neutral oil
- 1 1/2 tsp red chili pepper
- 1 1/2 tbsp finely chopped garlic, divided
- 2 tsp water
- 1 tsp cornstarch
- 2 (5-ounce) packages baby kale
- 8 oz king Trumpet mushrooms, sliced thin
- Black pepper
Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.
Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.
This is so good and makes great leftovers!
- 2 c Quinoa
- 2 c water
- 2 c baby or shredded kale
- 1/4 c pine nuts, toasted
- 1/4 c raisins or dried cranberries
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.
Stir in remaining ingredients and serve.
Serve 4 – 6.
This soup is so easy and tasty!
- 1 fennel bulb, diced
- 4 cloves garlic, minced
- 2 15oz cans white beans
- 1 bunch kale, steam removed and chopped
- 2 tbsp olive oil
- 1 can 28 oz tomatoes, topped
- 1 15 oz diced tomaotes
- 1 bay leaf
- 1 qt veggie broth
- 1/2 tsp red pepper flakes
- 1 tsp dried basil
- 1 tsp smoked paprika
- Parmesan rind (if vegetarian)
In a large pot, heat oil and add fennel, cook over medium heat for 5 min. Add garlic, cook for 30 seconds. Add tomatoes, broth, beans, bay leaf, parm rind and spices. Cook for 20 – 40 minutes on low heat. Add kale and cook for 5 minutes until tender.
Remove bay leaf and serve.
This is a great way to start your day!
- 1/2 c nut milk
- 1 orange, peeled
- 1 c baby kale
- 1/2 tsp vanilla
- 2 c strawberries
Blend and enjoy!
- 1 whole chicken
- 2 tsp kosher salt
- 1 lemon quartered
- 12 oz of baby kale
- 5 cloves garlic, minced
- 1/4 c kalamata olives, halved and pitted
- Red pepper flakes
Preheat oven to 475.
Season chicken with salt and pepper place lemon in the cavity. Roast chicken for 60 – 75 min until cooked through. Let rest 5 minutes, then carve.
In a large skillet, heat 2 tbsp olive oil. Add garlic add the kale, olives, red pepper flakes and cook, tossing frequently until wilted.
Serve Chard with chicken.
Serves 4 – 6.
This is a great one pan Sunday Dinner. The crispy Chickpeas and kale are wonderful!
- 1 whole chicken, patted dry
- 1 tbsp salt
- 1 tbsp Pepper
- 1 bunch Rosemary, thyme and sage
- 1 Meyer lemon
- 1 1/2 c Chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 6 c baby kale
Season the chicken with salt and pepper and let rest in fridge for at least 1 hour.
Preheat over to 450.
Place the chicken breast side on a large rimmed pan. Stuff the herbs in the cavity and tie the legs. Roast for 30 minutes.
Bring a pot of salted water to a boil. Slice lemon in half lengthwise and slice into thin triangles. Blanch for 1 minute then remove to a paper towel.
In a small bowl combine lemons, Chickpeas, 2 tbsp olive oil, paprika and pinch of salt, toss to combine. Add to the chicken and roast for 20 – 30 minutes longer until chicken is cooked.
Remove chicken and carve it. Stir kale in with Chickpeas and stir to wilt.